Ajiaco
Chicken poaches with onion, garlic and herbs into a clean, golden broth
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Chicken poaches with onion, garlic and herbs into a clean, golden broth
Floury potatoes boil in their skins, then mash dry
Alur chop (alu meaning potato, chop being a Bengali loan-word for a fried cutlet, inherited from the British "chop") is…
Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…
The Bahamas' Saturday-morning hangover cure, the breakfast bowl that arrives steaming in fish shacks and family kitchens…
A dark, brown-roux-thickened stew that sits closer to Louisiana gumbo than to Jamaican brown stew chicken, a tell of how…
British pub comfort food in its truest form, the dish you order when the weather is grim and you want something to push…
Chuck steak in big chunks, dredged in seasoned flour and browned in batches in a heavy pot until properly dark
A dish that wears its multi-culture origin on its sleeve: chicken, potato and green pepper in a sweet-savoury soy-based…
Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…
Salt cod soaks for 24 hours with several water changes to draw out the salt
Bombay Potatoes is comfort food at its finest
A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…
The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin
Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…
Saturday-soup in Trinidad, Guyana and Jamaica is a category rather than a single recipe; the structure is always the…